Elucidation of structural difference in theaflavins for modulation of starch digestion

• Main Authors: Ming Miao, Huan Jiang, Bo Jiang, Yungao Li, Steve W. Cui, Zhengyu Jin
• Format: Article
• Language: English
• Published: Elsevier 2013-10-01
• Series: Journal of Functional Foods
• Subjects: Theaflavins; Inhibition; Structure; Starch digestion; Human α-Amylase
• Online Access: http://www.sciencedirect.com/science/article/pii/S175646461300220X

The relationship between structure and activity of theaflavins against human pancreatic α-Amylase was investigated by in vitro and in silico methods. The IC50 and total energy value showed that inhibitory effects followed the order: theaflavin-3, 3’-di-O-gallate > theaflavin-3’-O-gallate > theaflavin-3-O-gallate > theaflavin. Inhibitory activity was depended on hydroxyl groups and galloyl moieties of theaflavins to interact with the catalytic residues of the active site of α-Amylase by hydrogen bonds and π–π (aromatic–aromatic) interactions. The galloylated theaflavin has higher binding affinity with α-Amylase than non-galloylated theaflavin. The study showed that theaflavins might act as natural enzyme inhibitors with potential health benefits, which provide a foundation for designing novel functional food for effective controlling of starch digestion and postprandial glucose levels.